Water chestnut egg dumpling soup

Overview

In the cold winter, drink more steaming soup to keep your body warm, enjoy the delicious taste and keep the cold away~

Tags

• soups
• egg
• glutinous rice flour
• horseshoe
• minced pork
• old ginger
• pea tips
• pork bones
• tea tree mushroom
• water starch

Ingredients

Steps

1. 1 List of materials~ (I forgot to take a picture of the pea tip——|,)

   

2. 2 Prepare the base soup first, blanch the chopped stick bones in water to remove the blood foam

   

3. 3 Put the blanched stick bones into a casserole, add water and a small amount of cooking wine. Bring to a boil over high heat, then turn to low heat and simmer (it is best to simmer for more than 1 hour, the longer the time, the richer the soup flavor will be)

   

4. 4 While the soup is cooking, start preparing the egg dumplings. Divide the water chestnuts into two parts, one chopped and one diced.

   

5. 5 Add 2 egg whites, starch, chopped water chestnuts, a small spoonful of salt, a small spoonful of chicken essence, a spoonful of cooking wine, 1 spoonful of oyster sauce, and 1 cup of soy sauce to the minced pork (Jingfeng likes a lighter soup, and if he likes a stronger taste, he can add more soy sauce, and children who are used to ginger can add a small amount of chopped old ginger). After adding the minced meat ingredients, mix well and let rest for 10 minutes.

   

6. 6 Take an appropriate amount of minced meat and wrap it in a piece of water chestnut.

   

7. 7 Prepare the meat filling and set aside.

   

8. 8 Mix the remaining 2 egg yolks and an egg evenly, and mix the glutinous rice flour with a small amount of cold water (about 15 ml is enough. If there is too much water, the egg skin will easily rot). Mix the egg liquid and the glutinous rice flour liquid evenly and add a small spoonful of salt (the glutinous rice flour must be mixed thoroughly with water before adding the egg liquid. If you add the egg liquid directly, it will form particles and it will be difficult to mix again)

   

9. 9 Heat oil in the pot, pour in the egg liquid, and spread the egg skin (it is best to use a suitable size spoon to spread the egg skin over low heat. Jingfeng couldn't find a suitable one so he just used the pot directly, so the shape of the egg dumplings is not harmonious).

   

10. 10 Place the prepared minced meat on the egg skin.

    

11. 11 When the egg liquid is not completely solidified, wrap the filling with egg wrap (if the egg liquid is dry, you can wrap the egg wrap with it and then add an appropriate amount of egg liquid to seal it).

    

12. 12 Prepare the egg dumplings for later use (the shape is slightly less inconsistent——|,)

    

13. 13 You can cut the egg dumplings if they are too big, but be careful to expose the filling when cooking.

    

14. 14 When the bone soup is almost cooked, add the washed and chopped tea tree mushrooms (Jingfeng’s soup has been simmered for 3 hours and is already milky white, great~)

    

15. 15 Blanch the pea tips and set aside (just blanch the pea tips after the water boils, about 15 seconds, as they will turn yellow and black over time).

    

16. 16 Turn the heat from low to medium, put the egg dumplings into a casserole and cook for about 5 minutes. Add salt to taste and serve. Place the blanched pea tips around. The aroma is strong~